Chicken and Potatoes Garlic Parmesan (Print-Friendly Version)

Savory chicken thighs and potatoes, oven-baked with spinach in a creamy garlic-Parmesan sauce for a hearty meal.

# List of Ingredients:

→ Main

01 - 6 bone-in, skin-on chicken thighs
02 - 1 tablespoon Italian seasoning
03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste
05 - 3 tablespoons unsalted butter, divided
06 - 3 cups baby spinach, roughly chopped
07 - 454 grams baby Dutch potatoes, halved
08 - 2 tablespoons fresh parsley leaves, chopped

→ Garlic Parmesan Cream Sauce

09 - 60 grams unsalted butter
10 - 4 garlic cloves, minced
11 - 2 tablespoons all-purpose flour
12 - 237 millilitres chicken broth, more as needed
13 - 1 teaspoon dried thyme
14 - 0.5 teaspoon dried basil
15 - 120 millilitres half and half
16 - 50 grams freshly grated Parmesan cheese
17 - Kosher salt, to taste
18 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Preheat oven to 200°C. Lightly oil a 23 x 33 cm baking dish or coat with nonstick spray.
02 - Season chicken thighs evenly with Italian seasoning, salt, and black pepper.
03 - In a large cast iron skillet over medium-high heat, melt 2 tablespoons butter. Place chicken skin-side down and sear both sides until golden brown, approximately 2–3 minutes per side. Remove chicken and set aside.
04 - Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook until beginning to wilt, about 2 minutes. Remove from heat and set aside.
05 - For the cream sauce, melt 60 grams butter in the skillet over medium heat. Add minced garlic and cook, stirring frequently, until fragrant, 1–2 minutes. Whisk in flour and cook for 1 minute until lightly browned.
06 - Gradually whisk in chicken broth, dried thyme, and basil. Continue whisking until well incorporated, 1–2 minutes.
07 - Stir in half and half and Parmesan. Cook until slightly thickened, 1–2 minutes. If too thick, adjust with more half and half. Season with salt and pepper as needed.
08 - Arrange seared chicken in a single layer in the prepared baking dish. Spoon halved potatoes, wilted spinach, and the garlic Parmesan cream sauce over the chicken.
09 - Roast in the oven for 25–30 minutes, or until the chicken is fully cooked and the internal temperature reaches 74°C.
10 - Serve immediately, garnished with chopped parsley.

# Additional Information:

01 - For faster cooking, cut the potatoes into thirds or quarters. When substituting half and half, combine equal parts milk and cream.